This recipe was adapted from one by Deborah Madison, and is easy to prepare in a wok or large fry-pan. To complete the meal, serve with brown rice, carrot sticks and applesauce.
1 tablespoon canola or peanut oil
2 garlic cloves, finely chopped
1 teaspoon finely minced fresh ginger
6 oz. mushrooms, sliced
8 oz. broccoli, chopped
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon reduced sodium soy sauce
cup water or vegetable stock
1 sweet bell pepper, red, yellow or orange, cut into strips
1 lb. Maine shrimp, uncooked
2 scallions, chopped, about cup (or fresh chives)
Heat the oil in a wok or large fry-pan. When hot, add the garlic and ginger and stir-fry for about 1 minute. Add the chopped broccoli and mushrooms, cooking and stirring for 2 minutes. Add the rice vinegar, brown sugar, soy sauce, stock and bell pepper. Bring the mixture to a simmer, cover and cook until the broccoli is just fork tender. Add the shrimp and cook until the shrimp are pink. Spoon into a serving bowl or onto individual plates and garnish with the chopped scallions. Makes four servings.
Nutritional analysis per serving: 210 calories, 27 grams protein, 12 grams carbohydrates, 6.5 grams fat (o grams trans fat), 506mg sodium, 3 grams fiber.